Easy Gluten-Free Potato Soup Recipes

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Welcome to a world of creamy comfort and guilt-free eating with our ‘3 Easy Gluten-Free Potato Soup Recipes, A Must Try’.

These soups are a culinary haven for those who cherish the humble potato and seek gluten-free options without sacrificing taste or texture.

Each recipe in this trio has been thoughtfully crafted to bring out the best in potatoes, transforming them into velvety, rich soups that are both nourishing and satisfying.

From the classic simplicity of a traditional potato soup to innovative twists that incorporate global flavors, these recipes are a testament to the versatility and appeal of this beloved root vegetable.

They’re not just easy to prepare, but also brimming with the kind of heartwarming goodness that makes every spoonful a comforting experience.

Whether you’re a seasoned soup aficionado or a novice in the kitchen, these gluten-free potato soups are designed to delight your palate, warm your heart, and make you fall in love with the art of soup-making.

So, let’s embark on this culinary journey where ease meets taste, and every bowl is a celebration of gluten-free goodness.

1) Rustic Gluten-Free Potato Soup

Experience the wholesome charm of our Rustic Gluten-Free Potato Soup. A blend of earthy potatoes and hearty ingredients, this soup offers a comforting, homemade taste that's both nourishing and deliciously gluten-free.


  • Potatoes, peeled and diced
  • Gluten-free chicken or vegetable
  • brothAromatics: onion, garlic
  • Creaminess: coconut milk or gluten-free cream


  • Sauté onion and garlic until translucent, add diced potatoes and cover with broth.
  • Cook until potatoes are fork-tender.
  • Mash some of the potatoes for thickness and stir in coconut milk or gluten-free cream for a velvety finish.


2) Loaded Baked Potato Soup

Indulge in the rich and comforting flavors of our Loaded Baked Potato Soup. Packed with all the classic toppings of a baked potato, this creamy soup is a decadent, satisfying meal that you would love.


  • Baked potatoes, scooped and mashed
  • Crisp bacon, for garnish
  • Sharp cheddar cheese, shredded
  • Gluten-free sour cream, for serving


  • Bake and Prep Potatoes: Preheat your oven to 400°F (200°C). Wash and dry your potatoes, then pierce them several times with a fork. Place them directly on the oven rack and bake for about 1 hour or until they are tender. Let them cool slightly, then cut each potato in half, scoop out the insides, and mash them. Set aside the mashed potatoes.
  • Cook Bacon: While the potatoes are baking, cook your bacon until it's crispy. Drain on paper towels, then crumble or chop into small pieces. Set aside for garnish.
  • Make Potato Soup Base: In a large pot, melt some butter over medium heat. Add a proportionate amount of gluten-free flour and whisk to create a roux. Gradually pour in milk, continuously stirring, until the mixture thickens. Add the mashed baked potatoes, and stir well to combine. Cook until the soup is heated through. Season with salt and pepper to taste.
  • Garnish and Serve: Ladle the hot soup into bowls. Garnish each serving with the crumbled bacon, a generous sprinkle of shredded sharp cheddar cheese, and a dollop of gluten-free sour cream.
  • Enjoy: Serve your Loaded Baked Potato Soup hot for a comforting and satisfying meal.


3) Sweet Potato and Coconut Milk Soup

This velvety soup combines the earthiness of sweet potatoes with the creaminess of coconut milk, creating a delectable and nourishing treat that's perfect for any occasion.


  • Sweet potatoes, roasted
  • Coconut milk, for creaminess
  • Chicken or vegetable stock
  • Spices: curry powder, cinnamon


  • Roast Sweet Potatoes: Preheat your oven to 400°F (200°C). Wash and dry the sweet potatoes, then prick them with a fork. Place them on a baking sheet and roast in the oven until they are soft and tender, about 45-60 minutes. Once done, let them cool, then peel and chop into chunks.
  • Prepare Soup Base: In a large pot, bring the chicken or vegetable stock to a low simmer. Add your preferred amount of curry powder and a pinch of cinnamon. Stir well to combine the spices with the stock.
  • Blend Soup: Add the roasted sweet potato chunks to the pot. Using an immersion blender, blend the mixture until smooth. If you don’t have an immersion blender, you can use a regular blender to puree the soup in batches. Be careful as the mixture will be hot.
  • Add Coconut Milk: Once the soup is blended and smooth, stir in coconut milk to your desired creaminess and richness. Bring the soup back to a gentle simmer, stirring occasionally.
  • Adjust Seasoning: Taste the soup and adjust the seasoning as needed. You can add more curry powder or cinnamon, or a bit of salt if required.
  • Serve Hot: Serve the soup hot. Optionally, you can garnish it with a swirl of coconut milk, a sprinkle of cinnamon, or fresh herbs.